Today I have the PERFECT summer salad recipe that I want to share with you. This raw vegan Caesar salad dressing probably my most requested dressing recipe. My friends and family cannot get enough of it. Whenever I make it for potlucks (even for omnivorous barbecues) it’s the FIRST salad to be devoured and people can’t stop raving about it.
They don’t care that my dressing is oil-free, dairy free, or vegan, they just know it’s freaking delicious and they want to know how they can get the recipe!
Well I don’t usually give away my top secret recipes, aside to my close friends, but I wanted to share this recipe with you today.
I don’t know if you’ve ever made your own Caesar salad dressing at home before, but there’s one ingredient in traditional Caesar dressing that just grosses me right out.
Do you know what it is?
Anchovies!
I know… who wants to eat blended fish in a salad dressing…
But this recipe is very close to tasting like a traditional Caesar salad dressing. There is one key ingredient that makes my version very tasty and savory.
It’s miso paste and this gives it that strong tangy flavour that vegan Caesar dressings are sometimes missing.
You can buy miso paste at the health food store or asian markets. There are many different types of miso, but my favourite for salad dressings and gravies is Genmai (Soy and Brown Rice) Miso Paste. You can also use miso paste to make Japanese miso soup or other sauces. If you don’t have access to miso locally, you can also get it from Amazon, so don’t worry. *For a soy free version I have now seen CHICKPEA based miso sold in glass jars at the health food store. So definitely check that out too.
Check it out below. I know you are going to love it 
The Best Raw Vegan Caesar Salad Dressing/Dip
Yields about 1 cup, which covers more than 2 heads of romaine hearts chopped.
Ingredients:
1/4 cup raw cashews (or raw sunflower seeds)
1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
1/8-1/4 cup sunflower seeds (depending how thick you want it)
3-4 tbsp freshly squeezed lemon juice
1-2 medium cloves garlic, chopped
1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
1/4 tsp kelp granules or other seaweed seasoning *optional
1/2 tsp of dried dill
2 dates or 1-2 tsp agave or other liquid sweetener
1/2-2/3 cup filtered water (to thin as desired)
freshly ground black pepper to taste
Directions:
- Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
- Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
- Add additional water to thin dressing if desired.
Additional Tips:
This dressing will thicken after refrigeration; you can thin it by stirring in 2-3 tsp water if desired. When thick, this dressing can be used as a veggie dip.
Cashews are higher in fat than sunflower seeds, so it’s up to you which you would prefer to use. Cashews will yield a creamier dressing, but be higher in calories.
Do you love Caesar salad? Have you ever tried a vegan version?
{ 31 comments… read them below or add one }
I made this with chickpea miso. I find it is less salty and it gives the dressing a slightly “smoky” flavour.
I’m eating this for dinner tonight! It’s great! I added a pinch of nutritional yeast and about a teaspoon of Dijon mustard, and doubled the garlic. I think next time I would actually leave out the sweetener altogether — I only used about a teaspoon of agave but I don’t even think it needs any. I’m eating it right now over spinach and peanuts. YUM!
It depends on how many cashews you use (as they are a little sweeter) and lemon. Some people really like to increase the lemon. I always adjust salad dressings to my taste.
I love trying new recipes and cooking in the morning. I made this today, using miso and with some other changes: no sweeteners; I added 1 Tblsp. apple cider vinegar, and one sheet of sushi seaweed! Whipped it up in my blender, working with the consistency by adding water. The dressing came out so delicious, I couldn’t wait until dinner….I had a small salad for breakfast, adding my homemade croutons! I wish I could attach a photo I took. Thank you for a great recipe and your beautiful blog.
Great dressing!! Thank You!!
Do you know what the calories, fat etc..is?
Ok I am new to all this so I am terrified to try and make it what all equipment do I need. I am trying to figure to figure it all out thanks
Hi! All you need is a blender or food processor! Very easy, and well worth it! Tip: soak cashews and drain, or add a little extra water to blend. They are softer and not hard to blend like almonds.
I have tried several versions of a cashew Caesar and this is by far the best! In fact, it is my favorite cashew dressing overall. I used roasted garlic . I am so happy I found this site! Thank you for sharing!
Veronica, do you have any idea about the caloric count of the dressing? Looking forward to trying it.
Thanks for this great recipe! My 5 yr. old son loved it. He asked me for Caesar salad as he likes it at raw restaurants. I was worried that I wouldn’t be able to find a recipe with the ingredients I had on hand. We didn’t have miso but it still turned out delicious!!! I used our salt substitute which is dehydrated sea asparagus powder.
OMG! This is the BEST dressing! My Husband is eating it straight from the vitamix like soup lol! Thank you for this FANTASTIC rendition of a classic dressing! My top favorite!!!!
It is amazing isn’t it? I feed it to non raw vegan people for special occasions and they just go nuts for it. It’s great for potlucks too. The miso is key.
P.S. This would be a hilarious testimonial to use as it’s in my Savory Raw Dinner Recipes program.
Just wanted to thank you for this recipe. I love caesar salads and have been trying for over a year now to find a “healthy” caesar dressing. I’ve probably made between 10-12 different recipes and not one of them ever came close to the flavour that yours has. It’s definitely a keeper. Can’t wait to serve it to my husband when he comes home tonight
Hi Veronica,
Thanks for the awesome recipe, I love Caesar salad and to have a recipe for a raw vegan version is great! Thanks for all the healthy recipes, keep up the wonderful work!
You’re welcome Irma. Thanks for the feedback
I love sharing delicious recipes!
Sounds delicious! I’ve massaged romaine leaves with a creamy nut dressing to make salads, and it really does make a big difference to the texture and taste of the salad. Ilove anything with seeds in it- they are such versatile things!
As for miso, I think the unpasteurised kinds are better in terms of the probiotic benefits- it is such a handy ingredient for making things salty tasting without using salt.
Thanks! Tried this tonight! It was a hit = )
Yay! Glad to hear
Any suggestion for something other than the miso – I can’t have gluten. Thanks.
Yum! for the alternative to miso, what about some seaweed instead (Trader Joes has the crispy snack version plain or wasabi)
I don’t think seaweed snacks would give much of a fermented flavour similar to miso. Just more a seaweed flavour probably. You can try, but I have never used those seasoned seaweed snacks in a recipe. I also don’t know if those are gluten free, most seasonings and anything containing soy sauce is not gluten free.
Hi Bonnie,
Miso paste doesn’t generally have gluten in it (not that I’ve seen). My package ingredients says brown rice, soy beans, water, and culture. That’s it. Rice is gluten free. I have made this Caesar salad for my friend who is a severe Celiac and she was totally fine. The brand I use is here, maybe just read the labels at the health food store or double check with the companies directly. http://www.canadaonly.ca/products/Amano-Foods-Miso-Genmai-400g.html
Hi Veronica – I make this recipe of yours on a what I call a ‘treat-basis’ and absolutely love it!! There are so many dressings (and other recipes) in your book that I always devour with relish . They are all fool-proof – that’s a first for me re recipe books.
Thanks for the tip re cashews being higher in fat than sunflower seeds.
Hi Em!
Thanks for letting me know. I’m glad you love it. It’s definitely a tasty recipe. I know I only make it when I’m serving other people, or I’d probably eat it all haha.
Yes cashews are higher in fat that’s why they yield creamier sauces and dressings and are why raw foodists use them in raw cheesecake. Got to be careful with cashews, it’s so easy to eat too many lol
Dear Veronica
Will certainly try this on my salads.
It looks / seems perfect on any salad
greens/ veges.
Warmest wishes,
Margaret (NZ)
Hi Veronica,
why do you use agave? I tried it once at Trader Joe’s and something in me had me not buy it, or use it again. Since then, there’s been a lot of info out that agave syrup is worse than HFCS. Why does the raw food community still buy into it?
Christine
Christine I listed dates first as that is what I use. I don’t like agave but some people would rather use it than honey to be vegan. I am not reccomending agave but there aren’t any other raw vegan liquid sweeteners widely available. It’s up to the individual to decide. A tiny amount is not a big deal, but eating it regularly is not optimal.
My favourite liquid sweetener is date syrup. I can’t get agave where I live, and I find that date syrup makes things sweet when you need it, but not too sweet, and is much better than agave when you are not sure if the agave is organic or not.
I’ve never seen date syrup. I like using dates but u need a food processor vitamix usually to blend them in.
Thanks Veronica for the recipe. I am going to try it tonight as it sounds so delicious. I love miso and I also like the way you use the cashews and sunflower seeds in it. Thanks for your help in eating healthy. Best wishes.
{ 6 trackbacks }